red velvet brownies (think I might make these with cream cheese frosting instead)
Red Velvet Brownies with White Chocolate Buttercream Frosting
source: adapted from How Sweet It Is
For the brownies:
3 tbsp unsweetened cocoa powder
2 oz red food coloring (this is one small bottle or a scant 2 tbsp)
2 tsp pure vanilla extract, divided
1/2 cup (8 tbsp) unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1 1/4 cups all-purpose flour
1/4 tsp salt
For the white chocolate buttercream frosting:
1/2 cup (8 tbsp) unsalted butter, at room temperature
2 1/2 cups powdered sugar
1 tsp pure vanilla extract
4 oz good-quality white chocolate (not chips), melted – I recommend Callebaut
1 – 2 tbsp heavy cream
To make the brownies:
Preheat the oven to 350 degrees F. Butter and flour an 8″x8″ baking pan.
In a small bowl, slowly stir together the cocoa powder, food coloring, and 1 tsp vanilla into a thick paste until no lumps of cocoa remain. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition, then stir in the remaining 1 tsp of vanilla. With the mixer off, add in the cocoa mixture, then turn the mixer to medium and beat the two mixtures together until they are one uniform color. Slowly add in the flour and salt and mix on medium-low speed, just until combined. Do not overmix.
Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl. You’ll want one uniformly colored (red) batter.
Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies. Allow brownies to completely cool in the pan on a baking rack, about 45-60 minutes. Frost brownies in the pan, cut into 12 bars, and serve, or remove the entire batch from the pan to a cutting board, cut into 12 bars, frost, and serve.
To make the frosting:
In the bowl of a stand mixer fitted with the paddle attachment, cream butter until soft and fluffy then beat in the vanilla. With the mixer on low speed, slowly add in powdered sugar 1/2 cup at a time; allow the sugar to mix in before adding the next 1/2 cup. Once all of the sugar has been added, beat on medium speed for 30 seconds and scrape down the sides of the bowl. Add in the melted white chocolate and beat on medium speed until incorporated. With the mixer on low, add in heavy cream 1 tbsp at a time and beat at medium speed until the frosting has reached your desired consistency

We KNOW the MAN loves RedVelvet, this might be TOO sweet?
Red Velvet Brownies with White Chocolate Buttercream Frosting
source: adapted from How Sweet It Is
For the brownies:
3 tbsp unsweetened cocoa powder
1 oz red food coloring (or a scant 2 tbsp)
2 tsp pure vanilla extract, divided
1/2 cup (8 tbsp) unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1 1/4 cups all-purpose flour
1/4 tsp salt
For the white chocolate buttercream frosting:
1/2 cup (8 tbsp) unsalted butter, at room temperature
2 1/2 cups powdered sugar
1 tsp pure vanilla extract
4 oz good-quality white chocolate (not chips), melted – I recommend Callebaut
1 – 2 tbsp heavy cream
To make the brownies:
Preheat the oven to 350 degrees F. Butter and flour an 8″x8″ baking pan.
In a small bowl, slowly stir together the cocoa powder, food coloring, and 1 tsp vanilla into a thick paste until no lumps of cocoa remain. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition, then stir in the remaining 1 tsp of vanilla. With the mixer off, add in the cocoa mixture, then turn the mixer to medium and beat the two mixtures together until they are one uniform color. Slowly add in the flour and salt and mix on medium-low speed, just until combined. Do not overmix.
Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl. You’ll want one uniformly colored (red) batter.
Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies. Allow brownies to completely cool in the pan on a baking rack, about 45-60 minutes. Frost brownies in the pan, cut into 12 bars, and serve, or remove the entire batch from the pan to a cutting board, cut into 12 bars, frost, and serve.
To make the frosting:
In the bowl of a stand mixer fitted with the paddle attachment, cream butter until soft and fluffy then beat in the vanilla. With the mixer on low speed, slowly add in powdered sugar 1/2 cup at a time; allow the sugar to mix in before adding the next 1/2 cup. Once all of the sugar has been added, beat on medium speed for 30 seconds and scrape down the sides of the bowl. Add in the melted white chocolate and beat on medium speed until incorporated. With the mixer on low, add in heavy cream 1 tbsp at a time and beat at medium speed until the frosting has reached your desired consistency.

Valentine's Day Dessert! Red Velvet Brownies with White Chocolate Buttercream Frosting.
Red Velvet Brownies with White Chocolate Buttercream For the brownies: 3 tbsp unsweetened cocoa powder 1 oz red food coloring (or a scant 2 tbsp) 2 tsp pure vanilla extract, divided 1/2 cup (8 tbsp) unsalted butter, at room temperature 1 1/2 cups granulated sugar 2 large eggs, at room temperature 1 1/4 cups all-purpose flour 1/4 tsp salt For the white chocolate buttercream frosting: 1/2 cup (8 tbsp) unsalted butter, at room temperature 2 1/2 cups powdered sugar 1 tsp pure vanilla extract 4 oz good-quality white chocolate (not chips), melted – I recommend Callebaut 1 – 2 tbsp heavy cream To make the brownies: Preheat the oven to 350 degrees F. Butter and flour an 8″x8″ baking pan. In a small bowl, slowly stir together the cocoa powder, food coloring, and 1 tsp vanilla into a thick paste until no lumps of cocoa remain. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition, then stir in the remaining 1 tsp of vanilla. With the mixer off, add in the cocoa mixture, then turn the mixer to medium and beat the two mixtures together until they are one uniform color. Slowly add in the flour and salt and mix on medium-low speed, just until combined. Do not overmix. Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl. You’ll want one uniformly colored (red) batter. Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies. Allow brownies to completely cool in the pan on a baking rack, about 45-60 minutes. Frost brownies in the pan, cut into 12 bars, and serve, or remove the entire batch from the pan to a cutting board, cut into 12 bars, frost, and serve. To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, cream butter until soft and fluffy then beat in the vanilla. With the mixer on low speed, slowly add in powdered sugar 1/2 cup at a time; allow the sugar to mix in before adding the next 1/2 cup. Once all of the sugar has been added, beat on medium speed for 30 seconds and scrape down the sides of the bowl. Add in the melted white chocolate and beat on medium speed until incorporated. With the mixer on low, add in heavy cream 1 tbsp at a time and beat at medium speed until the frosting has reached your desired consistency.

Could this be any easier? Roll out puff pastry dough, bake 15 minutes at 400. Sprinkle with Gruyere (or cheese of your choice) and top with Asparagus. Brush with oil, top with salt and pepper. Bake another 20-25 minutes. --Martha Stewart Recipes

Baked Apple Chips, What you will need: 2 apples, Cinnamon, Directions: Remove apple core. I most likely did this wrong since half of the apple was missing when I removed it but you get the idea. Thinly slice the entire apple. Line a cookie sheet with parchment paper and place apple slices on it. Sprinkle with cinnamon. Bake at 275 degrees for two hours. At the end of hour one flip them over so they bake evenly.

Cinnamon Apple Chips: 2 apples Cinnamon Directions: Remove apple core. Thinly slice the entire apple. Line a cookie sheet with parchment paper and place apple slices on it. Sprinkle with cinnamon. Bake at 275 degrees for two hours. At the end of hour one flip them over so they bake evenly. = ★★

egg muffins. zero carbs. #food #muffins #eggs

fast out the door breakfast! egg muffins = zero carbs + lots of protein. Healthy breakfast for on the go! (Makes 12 muffins, recipe created by Kalyn with inspiration from The South Beach Diet book. 15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins or individual silicone cups. You can use less egg yolks and more egg white if you prefer.) 1-2 tsp. Spike

egg muffins = zero carbs + lots of protein. Healthy breakfast for on the go! These will be great to make ahead of time

egg muffins. zero carbs. Pinner says: "i have these for #breakfast every morning. so easy and yummy!" #EggMuffins

Gotta get back into my healthy food grind. Baked Oatmeal Casserole... bake at night, eat breakfast for the week.

Baked Oatmeal Casserole... bake at night, eat breakfast for the week- Gluten Free too. I am cleaning this up by removing the chocolate chips, sugar, using almond milk (for the milk) coconut oil (for the butter, unless you are using organic grass fed cow butter). And will try other berries (black blue).

Mashed Potato Puffs and other potato recipes yum

Mashed Potato Puffs - Just potatoes, cottage cheese, eggs & butter. If you make them in a muffin tin, they are cute as heck! But I love a big round casserole dish of these... they get all puffy and brown and yummy.

Braised Brisket with Potatoes and Carrots | Quick Food Recipes

Braised Brisket with Potatoes and Carrots - Lean beef brisket slowly braised in the oven with potatoes, carrots and onions. Slicing the brisket half-way through cooking assures that the meat is tender and flavorful. #kid

Berries and Cream: frozen mixed berries, a tub of Cool Whip, a container of yogurt, and cheesecake pudding mix. Mix together and chill before serving... this stuff is so freakin yummy it should be illegal

Creamy Berry Goodness: * Frozen mixed berries (recipe used two smaller bags from Walmart), * 1 tub Cool Whip, * 1 large container of vanilla yogurt (Stoneyfield french vanilla), * 1 small package of cheesecake pudding mix .... Pour berries into a large bowl. Add the Cool Whip and yogurt and then sprinkle on the pudding mix. Stir together really well until it's all combined and looks pretty. Chill before serving.

Berry cheesecake salad. Berries and Cream: frozen mixed berries, a tub of Cool Whip, a container of yogurt, and cheesecake pudding mix. Mix together and chill before serving…

UPDATE: Just made this tonight and I'm sort of on the fence about it. I wasn't overly crazy about it, but Willie really liked it. Definitely would marinade it overnight next time. I had to cook it all day, chop up the porkloin and let it set in the juices for a couple of hours to get some good flavor. Crock pot honey apple pork tenderloin

jalapeno popper chicken - Jalapeño Popper Chicken Serves 2. 1/2 cup panko, 2 tsp. canola oil, 1.5 – 2 tsp. taco seasoning, 1 egg, 2 oz. reduced fat cream cheese, 1/4 cup shredded cheddar cheese (we used 2%), 1-2 jalapeño peppers, seeds and ribs removed, minced, 2 chicken breasts. Preheat the oven to 375 and place an ovenproof rack onto a rimmed baking dish. Spray with cooking oil.In a small skillet over medium heat, combine the panko with the canola oil. Cook, stirring often, until the panko is golden and crispy. Place in a shallow bowl or dish. To the panko, add the taco seasoning* and stir to combine.In another shallow bowl or dish, lightly beat an egg. In a small bowl, combine the cream cheese, cheddar cheese, and jalapeños.Using a small utility knife, cut a pocket into the side of each chicken breast, or horizontally slice the chicken through the center, until it is almost butterflied. Season the chicken lightly with salt and pepper, and then divide the cream cheese mixture evenly between each chicken breast’s pocket. Use toothpicks to secure, if necessary.Dip the chicken pieces one at a time first into the egg, and then into the panko mixture, making sure to coat the chicken completely. Place the chicken on the prepared baking rack and cook for about 25-30 minutes, or until chicken is cooked through.

MAIN DISH | Jalapeño Popper Chicken

Great low carb recipe! Jalapeno Popper Chicken ngredients 1/2 cup panko 2 tsp. canola oil 1.5 – 2 tsp. taco seasoning or mixture in notes* 1 egg 2 oz. reduced fat cream cheese 1/4 cup shredded cheddar cheese (we used 2%) 1-2 jalapeño peppers, seeds and ribs removed, minced 2 chicken breasts Contact Us! Most Award Winning Mexican Catering Company My Taco Man Catering Directions 1. Preheat the oven to 375 and place an ovenproof rack onto a rimmed baking dish. Spray with cooking oil. 2. In a small skillet over medium heat, combine the panko with the canola oil. Cook, stirring often, until the panko is golden and crispy. Place in a shallow bowl or dish. To the panko, add the taco seasoning* and stir to combine. 3. In another shallow bowl or dish, lightly beat an egg. In a small bowl, combine the cream cheese, cheddar cheese, and jalapeños. 4. Using a small utility knife, cut a pocket into the side of each chicken breast, or horizontally slice the chicken through the center, until it is almost butterflied. Season the chicken lightly with salt and pepper, and then divide the cream cheese mixture evenly between each chicken breast’s pocket. Use toothpicks to secure, if necessary. 5. Dip the chicken pieces one at a time first into the egg, and then into the panko mixture, making sure to coat the chicken completely. Place the chicken on the prepared baking rack and cook for about 25-30 minutes, or until chicken is cooked through.

Frozen Peanut Butter Banana Bites... low calorie (160/7 bites), healthy snack These frozen nibblers make a much healthier alternative to ice cream, and because they're bite-sized, you can nosh on a little something sweet whenever your sweet-tooth cravings strike. This decadent-tasting treat is just over 160 calories per serving and offers 4.1 grams of fiber and 3.7 grams of protein, so you can feel good reaching for an extra nibbler or two. For an added bonus, they are a cinch to whip up, and since you can store them in the freezer, you'll have a go-to healthy dessert whenever your sweet cravings kick into high gear. Keep reading to learn how to make these adorable and tasty "ice cream" sandwiches. original recipe Frozen Nutty Banana Nibblers INGREDIENTS 5 medium ripe bananas 1 tbsp. all natural creamy peanut butter 2 oz. nonfat vanilla Greek yogurt DIRECTIONS Peel one banana and mash it with the peanut butter and yogurt. Set aside. Peel the other four bananas. Slice into half-inch thick slices. Smear the banana, peanut butter, and yogurt mixture on half the banana slices and top with the other halves, making banana sandwiches. Place on a wooden cutting board or a plate and freeze for at least two hours. Makes four servings (about seven pieces).

S'mores bar

What a cool idea! Homemade Baked Taco Shells: Working with 6 tortillas at a time, wrap in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. Lay the tortillas on a clean work surface and coat both sides with cooking spray. Then carefully drape each tortilla over two bars of the oven rack. Bake at 375°F until crispy, 7 to 10 minutes.

Homemade taco shells are easier than you think. Preheat oven to 375F and warm the tortillas until they're pliable. Cover the tortillas in cooking spray then drape over the oven racks. 10 Genius Food Hacks For Kitchen Mastery 5 - https://www.facebook.com/diplyofficial

Another pinner said "Seriously, best recipes #food #nourishment

'100 Recipes Every Woman Should Know: Engagement Chicken and 99 Other Fabulous Dishes to Get You Everything You Want in Life' by Cindi Leive and the Editors of Glamour ---- Once upon a time, there was an easy roast chicken recipe, handed down by a fashion editor at Glamour magazine to her assistant, who wa...

10 Cookbooks Every Woman Should Own: 100 Recipes Every Woman Should Know: Engagement Chicken and 99 Other Fabulous Dishes to Get You Everything You Want in Life By Cindi Leive and the editors of Glamour

100 Recipes Every Woman Should Know Book. seems like a good recipe book.

I saw engagement chicken and was sold! 100 Recipes Every Woman Should Know - Another pinner said "Seriously, best recipes ever!"